Additional Slides Exam I Flashcards
What is glycemic index?
GI describes how each carb breaks down and how they affect measurable blood glucose levels
What are we looking for when observing a glycemic index?
How fast is that food digested, broken down, absorbed, and then at what level of glucose do we find that food in the blood.
Some foods will create a higher index of blood glucose. The goal is to have a low glycemic index.
What range on the glycemic index is considered high?
70-100
What range on the glycemic index is considered medium?
56-69
What range on the glycemic index is considered low?
0-55
Why are fruits not found on the “high glycemic foods” list?
They contain fructose. The glycemic index test measures glucose, not fructose.
Describe the negative feedback loop for insulin.
Food is eaten, the food is digested and absorbed into the blood, blood sugar is raised, insulin release is promoted from pancreas
What happens when the blood sugar becomes too low? (What does the liver and pancreas do)?
Low blood sugar will promote glucagon release from the pancreas. The pancreas will then communicate with the liver which will stimulate breakdown of glycogen (which is stored in the liver).
What is glycemic load (GL)?
The glycemic load takes into account the amount of carbohydrate (CHO) in a common serving in addition to its glycemic index (GI)
What is considered a low GL?
0-10
What is considered a moderate GL?
11-19
What is considered a high GL?
> 20
What is fructose?
A sweet MONOsaccharide found in honey, fruits and vegetables
What is high-fructose corn syrup (HFCS)?
A sugar manufactured from corn starch and consists of 55% fructose and 45% glucose
True or False. Fructose is not going to raise blood sugar.
True.
What problems are associated with high fructose corn syrup?
It is contributing to obesity, it is increasing insulin resistance, it contains corn, it raises bad cholesterol in the blood. Inhibits satiety (the sensation of being full)
True or False. Manufactures are not required to list all food ingredients on the label.
False. They are required.
What does the word “flavored” mean on a label?
It tells you that the food uses only natural flavorings (not modified in any way)
What is a food additive?
Any substance a food producer intentionally adds to a food for a specific purpose that is not naturally present in food. It is most likely synthetically derived in a lab.
How many additives are used to preserve and “improve” foods?
Around 3,000
What key additives should we avoid eating?
Hydrogenated or partially hydrogenated oils (trans fats)
Artificial food colors
Nitrites and nitrates
Sulfites
Artificial sweeteners: aspartame
MSG
Preservatives (BHA and BHT)
Olestra
What are the “scary seven”?
- High-fructose corn syrup
- trans fats
- artifical flavors
- MSG
- Articial colors
- Artificial sweeteners
- Preservatives
What are some traditional additives?
Salt, smoke, honey, vinegar, herbs & spices, calcium carbonate, natural food colorings
Phytonutrients are not essential to diet but are present in high quantities, particularly in colorful fruits and vegetables. How are they beneficial in the body?
Provide immune support, vitamins, minerals and antioxidant properties to foods.